Gluten and Dairy Free Rhubarb Crumble

Have you ever bought a bunch of rhubarb just because it was really cheap and didn't know to do with it afterwards? That's what happened to me last week. I'm not used to cooking with rhubarb. In fact before I came to Ireland I had never heard of it. So I took the easy route and made a rhubarb crumble. And crumbles are really easy!


This recipe is from the Stork website: www.bakewithstork.com, modified to my needs and taste (their recipe said 40g of sugar but I found the rhubarb jam too tart).


Filling ingredients:

• 500g rhubarb
• 40g - 75g caster sugar (depending on taste)
• 1 tsp ground cinnamon

Crumble ingredients:

• 100g gluten free plain flour
• 50g caster sugar
• 50g dairy free margarine

Method:

Preheat the oven  to 200C, 180C fan oven. Cut the rhubarb into small chunks. Mix with the sugar in a pan. Cook for 8 minutes over a moderate heat, stir regularly. Add the cinnamon and let cool slightly while you make the crumble.
In a large bowl mix the flour, sugar and margarine with your fingers until they resemble breadcrumbs. Spoon the rhubarb mixture into 4 small ovenproof dishes. Divide the crumble on top. Bake for 20-25 minutes until cooked and golden brown.

www.meandmyibs2.blogspot.com

Gluten and Dairy Free Lemon & Blueberry Muffins

I'm baking again! I seem to have regained some energy now that I'm halfway through the pregnancy. I'm also hungrier and that means more time in the kitchen!

I found the recipe for these muffins on the Flora website (www.flora.com) and adapted it to my needs. They were really easy to make and my husband thought they had "just the right sweetness". I have quite a few lemons to use up, Aldi had lemons on offer and my husband went mad buying lemons. I will probably make another lemon cake before July is over. I used frozen blueberries (let's face it, fresh ones are very expensive).


Ingredients:

• 115g dairy free spread
• 115g caster sugar
• 2 eggs
• 1 tsp vanilla extract
• 150ml rice or almond milk
• zest and juice of 1 lemon
• 300g gluten free self-raising flour
• 1 tsp baking powder
• 150g blueberries - fresh or frozen

Method:

Preheat the oven to 170C/ 150C fan assisted. In a mixing bowl, cream the margarine and sugar together until light and fluffy. Add the eggs, one at a time, and mix well. Mix i the milk, vanilla, lemon juice and lemon zest. Add the flour and baking powder and stir until just combined. Throw in the blueberries and stir. Divide the mix among 12 muffin cases in a muffin tin (and sprinkle some sugar on top if you wish). Bake for 30 minutes.

www.meandmyibs2.blogspot.com